Made with these products:

Method

Using the Grain Mill on the finest setting, mill the spelt grain straight into the Kenwood Bowl. Oil a 900g (2lb) loaf tin.

Add the salt, yeast, sunflower oil, honey and water to the Kenwood Bowl. Using the Dough Hook on minimum speed, gradually mix to form a very soft, sticky dough.

Set the timer for 1 minute and knead on minimum speed, then set the timer for 4 minutes and knead on speed 1. Remove the Kenwood Bowl, cover with lightly oiled clear film and leave to rise in a warm place for about 1 hour, or until doubled in size.

Using the Dough Hook on minimum speed for 30-60 seconds gently knead the dough to knock back. Transfer to the prepared loaf tin using the spatula. It will be sticky so pat it down with the spatula and a little spelt flour if necessary.

Cover the shaped dough with oiled clear film and leave to rise for about 30 minutes, until puffed up. Meanwhile preheat the oven to 190°C/375°F/Gas 5. Bake for 35 minutes, or until the bread is firm to the touch and the bread sounds hollow when tapped on the base. Cool on a wire rack.